last week's Resolution Recipe, up late
Sep. 4th, 2005 12:34 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerSourdough Cherry Sticky Buns
The night before, make the sponge:
1 cup sourdough starter
2 T vegetable oil
1/2 cup milk
2 cups white flour
1/4 cup sugar
Mix the starter, oil, and milk. Blend in the flour and sugar to make a stiff sponge. Cover and let rise overnight. (I use the oven - turned off, he says from rueful experience - as a breezeproof place.)
The next morning, make the filling:
1 stick butter
1 cup brown sugar, packed
2 cups cranberries, cleaned
2 T grated orange rind
Melt butter in a saucepan; add rest. Simmer and then chill. The filling may ooze a bit and escape from the buns, but then it becomes the glaze, so that's okay.
When the filling is well chilled, make the dough:
1/2 cup white flour + more for the bread board
1 tsp salt
1 tsp baking soda
Blend dry ingredients. Stir (/knead) into the sponge and turn out onto floured board. Knead for 2-3 minutes, to make the dough cohesive.
Melt 1/2 cup butter; grease a 9x11 inch baking pan with half the butter. Roll out the dough to about 12x18 inches. Spread remainder of melted butter on flat dough. Gently spread filling about evenly. Roll up the dough as tightly as possible (four hands work well here). Cut in 1" pieces. Place in baking pan, allowing room for the dough to expand. Cover and let rise for one hour.
15 minutes before you are ready to bake, heat the (empty!) oven to 400 degrees. Bake buns for 15 minutes; reduce oven heat to 350 and bake for 20 minutes more. Remove from oven. Line a baking pan with parchment paper, cover the baking pan, and flip the whole shebang. Scrape/pour any extra topping onto the buns. Serve warm.
The caramel dislodges easily in hot water.
What worked: yum. Not that much effort, despite what it sounds like. I used dried cherries instead of the cranberries (because we had them); they worked, although the tartness of the cranberries sounds really tasty too. It wasn't as obscenely sweet as most modern sticky buns.
What didn't: I didn't allow the starter enough time to warm and eat before making the sponge; as a consequence, the buns were not as fluffy (or flavorful) as they might have been. Also, allowing a secondary rising in place of the baking soda would produce more flavor. That's a time tradeoff, though.
Will I make this again? I might. I don't tend to do big production numbers like this on the weekends, but I'd like to try this with cranberries.
The night before, make the sponge:
1 cup sourdough starter
2 T vegetable oil
1/2 cup milk
2 cups white flour
1/4 cup sugar
Mix the starter, oil, and milk. Blend in the flour and sugar to make a stiff sponge. Cover and let rise overnight. (I use the oven - turned off, he says from rueful experience - as a breezeproof place.)
The next morning, make the filling:
1 stick butter
1 cup brown sugar, packed
2 cups cranberries, cleaned
2 T grated orange rind
Melt butter in a saucepan; add rest. Simmer and then chill. The filling may ooze a bit and escape from the buns, but then it becomes the glaze, so that's okay.
When the filling is well chilled, make the dough:
1/2 cup white flour + more for the bread board
1 tsp salt
1 tsp baking soda
Blend dry ingredients. Stir (/knead) into the sponge and turn out onto floured board. Knead for 2-3 minutes, to make the dough cohesive.
Melt 1/2 cup butter; grease a 9x11 inch baking pan with half the butter. Roll out the dough to about 12x18 inches. Spread remainder of melted butter on flat dough. Gently spread filling about evenly. Roll up the dough as tightly as possible (four hands work well here). Cut in 1" pieces. Place in baking pan, allowing room for the dough to expand. Cover and let rise for one hour.
15 minutes before you are ready to bake, heat the (empty!) oven to 400 degrees. Bake buns for 15 minutes; reduce oven heat to 350 and bake for 20 minutes more. Remove from oven. Line a baking pan with parchment paper, cover the baking pan, and flip the whole shebang. Scrape/pour any extra topping onto the buns. Serve warm.
The caramel dislodges easily in hot water.
What worked: yum. Not that much effort, despite what it sounds like. I used dried cherries instead of the cranberries (because we had them); they worked, although the tartness of the cranberries sounds really tasty too. It wasn't as obscenely sweet as most modern sticky buns.
What didn't: I didn't allow the starter enough time to warm and eat before making the sponge; as a consequence, the buns were not as fluffy (or flavorful) as they might have been. Also, allowing a secondary rising in place of the baking soda would produce more flavor. That's a time tradeoff, though.
Will I make this again? I might. I don't tend to do big production numbers like this on the weekends, but I'd like to try this with cranberries.
